The National Center for Home Food Preservation
Guide and Literature Review Series:
Smoking and Curing

 
 

Curing and Smoking Meats for Home Food Preservation
Literature Review and Critical Preservation Points


Document Use | Preface | Table of Contents | References



Table of Contents

  1. Preface
    1. Purpose
    2. Background
    3. Status
    4. Scope and Limitations
    5. Critical Reviews
  1. Introduction to Curing and Smoking
  2. Curing Foods
      2.1  Salting/Corning
      2.2  Nitrate/Nitrite Curing
      2.3  Cure Mixtures
        2.3.1  Prague Powder #1, Insta-Cure, or Modern Cure
        2.3.2  Prague Powder #2
        2.3.3  Mixes
        2.3.4  Saltpeter, Sodium or Potassium Nitrate
      2.4  Combination Curing
      2.5  Flavor of Cured Meats
        2.5.1  Salt
        2.5.2  Sugar
        2.5.3  Spices and Flavor Enhancers
        2.5.4  Nitrates/Nitrites
        2.5.5  Fermentation
        2.5.6  Smoking
      2.6  Color of Cured Meats

  3. Post Processing of Cured Foods
      3.1  Smoking
        3.1.1  Hot Smoking
        3.1.2  Cold Smoking
        3.1.3  Liquid Smoke
      3.2  Fermenting and Drying

  4. Cured/Smoked Meats
      4.1  Ham
      4.2  Bacon
      4.3  Beef
      4.4  Poultry
      4.5  Fish
      4.6  Sausage
      4.7  Game
      4.8  Links to Recipes from Cooperative Extension System Publications
        4.8.1  Ham
        4.8.2  Bacon
        4.8.3  Corned Beef and Meats
        4.8.4  Poultry
        4.8.5  Fish
        4.8.6  Sausage
        4.8.7  Game

  5. Food Safety of Cured and Smoked Meats
      5.1  Food Safety Concerns
        5.1.1  Non-traditional processes
        5.1.2  Emergence of new foodborne diseases
      5.2  Food Poisoning Organisms
        5.2.1  Botulism
        5.2.2  Clostridium perfringens
        5.2.3  Listeria monocytogenes
        5.2.4  E. coli O157:H7
        5.2.5  Trichinosis
        5.2.6  Staphylococcus aureus
        5.2.7  Salmonella
        5.2.8  Campylobacter
        5.2.9  Vibrio
        5.2.10  Parasites (other than Trichinella)
        5.2.11  Viruses
      5.3  Inhibition of Pathogens in Cured Meats
      5.4  Cured/Smoked Food Poisoning
        5.4.1  Ham
        5.4.2  Bacon
        5.4.3  Beef
        5.4.4  Poultry
        5.4.5  Fish
        5.4.6  Sausage
        5.4.7  Game
      5.5  Cured/Smoked Food Spoilage
        5.5.1  Lactic Acid Bacteria
        5.5.2  Mold and Cured Meats
        5.5.3  Greening of Cured/Smoked Meats
        5.5.4  Slime Producers
        5.5.5  Gas Producers
        5.5.6  Rancid Flavors in Home Cured Pork

  6. Critical Preservation Points
      6.1  General Guidelines
        6.1.1  Sanitation
        6.1.2  Storage/Refrigeration
        6.1.3  Temperature
      6.2  Curing Guidelines
        6.2.1  Meats
        6.2.2  Salt
        6.2.3  Curing Compounds
        6.2.4  Cure Penetration
      6.3  Smoking
        6.3.1  Smoke Cooking
        6.3.2  Cooling
      6.4  Trichinella
      6.5  Fish
      6.6  Ham Recommendations
      6.7  Sausage
      6.8  Storage Guidelines
      6.9  At Risk Consumers

  7. Literature Cited

 


Document Use | Preface | Table of Contents | References